goat cheese mushroom pasta;
I’ll be honest, I don’t usually get excited about vegetarian recipes. No offense to any vegetarians! I just grew up in a household where my mom had the plate: protein main dish, side dish, vegetable. Pretty much every night. So while the vegetables were fine, and sometimes we got my mom’s amazing garlic bread, or “tha saw tha” (which was basically rice with scrambled eggs), it was always the protein that was the main focus! So when I saw this date night mushroom pasta with goat cheese over at Pinch of Yum and went “ooh, yum,” I knew I should try it!
I did use a few too many mushrooms for the amount of pasta that I made, but I’m also only a fan of mushrooms in moderation. I also used some pepper goat cheese because I thought that might be kind of a cool twist on the original. Personally, the “pepper” part of the goat cheese was lost in the dish, since you’re seasoning with salt and pepper anyway. In addition to the fact that there are already a lot of flavors coming together from the seasonings, mushrooms, wine, and shallots. I think the remaining goat cheese will be yummy on its own where you can taste the flavor, but I think next time I’ll stay with the basic goat cheese.
I did “cheat” the vegetarians and added a bit of pancetta, so the recipe as I made it isn’t quite vegetarian, but it was actually not included in the original recipe, and I only added it because I had it lying around to make chicken bellagio (recipe to come!). It’s one of those things where if you have some pancetta or bacon lying around, throw it in! It was yummy. But if not, it’s not worth the money to buy it unless you’re really craving it, in which case go for it!
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